We love the retro vibe of these egg salad lettuce wraps. Iceberg lettuce makes a perfect low-carb swap for bread to serve the egg salad.
Ingredients
¼ cup plain nonfat greek yogurt
1 tablespoon mayonnaise
½ teaspoon dijon mustard
pinch of salt
ground pepper to taste
3 hard-boiled eggs, peeled
2 stalks celery, minced
2 tablespoons minced red onion
2 or 3 large iceberg lettuce leaves
1 tablespoon chopped fresh basil
2 carrots, peeled and cut into sticks
Directions
Whisk yogurt, mayonnaise, mustard, salt and pepper in a medium bowl. Discard one egg yolk. Chop the remaining eggs and transfer to the bowl. Add celery and onion and stir to combine. Cut lettuce leaves in half and double-layer them to make 2 lettuce wraps. Divide the egg salad among the wraps and top with basil. Serve with carrot sticks on the side.
